his instant gooseberry pickle is a quick-fix idea to complete the Indian meal plate. In under 20 minutes, you have a tangy, tasty, tough tingling nellikai orrugai on your plate.
- 1 tbsp Sesame oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 10-12 medium gooseberry
- 1 tbsp red chilli powder
- salt to taste
Set the saucepan at medium heat.
Add the oil to the heated pan and then the mustard seeds.
When the mustard crackles add the fenugreek seeds and the gooseberries.
Saute for a minute and add the salt and a cup water.
Let this boil for 7 to 8 minutes . The gooseberries will then look opaque.
Now add the red chilli powder and remove from heat.
Stir well and let the pickle cool.
Store the pickle in clean dry bottles.
Enjoy the pickle with your meal.